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Don't just say it, bake it.™

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Cakes

Almond Pound Cake

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This Almond Pound Cake has a silky smooth texture and buttery rich flavor. Create a sensation with Duncan Hines Classic White Cake Mix.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 50 Minutes
  • Servings: 12 slices
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Classic White Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tbsp. almond extract
  • ¾ cup sliced almonds
  • 2 Tbsp. confectioners' sugar

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 10" Bundt® or tube pan.
  2. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Stir in sliced almonds by hand. Pour into prepared pan.
  3. Bake 40 minutes or until toothpick inserted in center comes out clean.
  4. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  5. Dust with sifted Confectioners’ sugar.

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Tips

Shark Week Cupcakes

Shark Week Cupcakes

Dive into summer with Shark Week Cupcakes. Super easy to make, just add three drops of blue food coloring to Duncan Hines® White Frosting. Mix well and frost cupcakes. Take a chocolate bar and cut pieces into triangles. Let them sit out at room temperature. Lightly curve the top corner with your fingers and insert into frosted cupcake. Enjoy!


old fashioned carrot cake

old fashioned carrot cake

Increase water in carrot cake mix by 1/4 cup. Add 1/2 cup chopped nuts, 1/2 cup shredded coconut and 1 can (8 ounces) crushed pineapple, drained. Bake in 13x9 pan for 40 to 50 minutes or until a toothpick inserted in center comes out clean.





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